If you’re looking for a healthy, make-ahead breakfast option, this Whole30-compatible and low carb Mexican breakfast casserole will hit the spot! Each slice is packed with eggs, savory chorizo, zesty salsa, sweet peppers, and shredded sweet potato, so it’s the perfect on-the-go paleo meal.
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A protein and veggie packed breakfast!
My day always starts off better when I nourish myself with something jam-packed with protein and veggies—I just don’t always have the time to whip up a dish that fits the bill. That’s why I’m head-over-heels for this Mexican-inspired easy breakfast casserole recipe: I can make it ahead of time and grab a slice on busy mornings. Better yet, it tastes great at any time of day so you can snarf down this meal whenever the munchies hit!
Ingredients
- Avocado oil
- Onion
- Red bell pepper
- Poblano pepper
- Diamond Crystal kosher salt
- Garlic cloves
- Mexican chorizo: Don’t accidentally use Spanish chorizo because it won’t turn out the same. See below for substitutions.
- Shredded white sweet potatoes (e.g., Hannah variety)
- Roasted tomatillo salsa
- Eggs
- Coconut milk, almond milk, cashew milk, or favorite non-dairy milk
- Nutritional yeast
- Dried oregano
- Freshly ground black pepper
- Avocados (optional topping)
- Scallions, thinly sliced (optional topping)
Ingredient Substitutions
The best thing about this Mexican breakfast casserole recipe is that it’s pretty flexible—you can switch out many of the ingredients and still come out with something delicious! Eggs, though, are still a must, so if you have an egg allergy, you should probably skip this recipe altogether because the eggs hold everything together.
Other than the eggs, here are some easy substitutions you can make in this recipe:
- Mexican chorizo: If you don’t have chorizo, you can substitute 1 pound of ground turkey, beef, pork, or chicken seasoned with your favorite taco seasoning or just use your favorite bulk sausage!
- Bell peppers and poblano peppers: You can use any diced peppers in place of the bell and poblano peppers called for in this recipe—sometimes, I like to throw in a couple of Serrano peppers to boost the heat. If you don’t like peppers, diced mushrooms also work (but make sure to cook off all the liquid before adding the other ingredients).
- Shredded sweet potato: I like using white sweet potatoes (e.g., Hannah variety) in this casserole, but orange-fleshed sweet potatoes also work. If you want to make a keto-friendly casserole, substitute 3 cups of riced cauliflower instead. Want regular potatoes in this casserole? You can use thawed frozen hash browns!
- Roasted Tomatillo Salsa: You can use any salsa in this casserole and it’ll taste great—just use your favorite. No salsa? Diced fire roasted canned tomatoes + some chili powder + fresh cilantro also works!
- Nutritional yeast: Missing cheddar cheese? I add nutritional yeast to lend a cheese-y flavor to this dairy-free casserole, but you can leave it out if you don’t have it.
How to make Mexican breakfast casserole
Heat oven to 400°F with the rack in the middle. While the oven is warming up, heat a large skillet (12-inch) over medium heat. Swirl in the avocado oil when the pan is hot.
Add the onion, bell pepper, and poblano pepper.
Sprinkle ½ teaspoon kosher salt on the vegetables and cook for about 5 minutes, stirring frequently until slightly softened.
Throw in the minced garlic and sauté until fragrant, about 30 seconds.
Dump in the chorizo and use a spatula to break it up.
Cook, stirring frequently, until the chorizo is nicely browned, about 5 minutes.
Take the pan off the heat and mix in the grated sweet potatoes and salsa.
Stir to combine and set aside to cool slightly.
In a large bowl, whisk together the eggs, milk, nutritional yeast, oregano, 1 teaspoon kosher salt, and ¼ teaspoon black pepper.
Grease a 9-inch x 13-inch casserole pan or baking dish with avocado oil spray.
Transfer the cooked chorizo and vegetables to the pan and spread the contents evenly.
Pour the egg mixture on top.
Pop it in the oven and bake for 30 to 40 minutes, rotating the tray at the halfway point.
The casserole is finished when the top is golden and a toothpick comes out clean when inserted in the middle.
Take the casserole out and leave it to cool for 5 to 10 minutes. Then, slice it up…
…and top with sliced avocado and scallions if desired!
What do you serve it with?
I love eating a slice of this Mexican Breakfast Casserole all by itself, but you can adorn it with your favorite taco toppings like sliced avocado, sliced scallions, dairy-free sour cream, guacamole, or more salsa! It also tastes great with a side green salad, my Mexican Cauliflower Rice, or tortillas. (Skip the flour tortillas and corn tortillas if you’re paleo and buy Siete brand grain free tortillas.)
How do you make this ahead?
This gluten free casserole can be made ahead and stored in a sealed container in the refrigerator for up to four days. You can also wrap up the individual slices and freeze them for up to 4 months. (If you freeze them, you can thaw the slices in the fridge overnight.)
How to heat up leftovers
To heat the slices up, just nuke it ’em the microwave for about a minute or until heated through. Alternatively, pop it in a toaster oven at 325°F for about 6 to 8 minutes or until piping hot. Truth be told, the slices taste great cold right out of the fridge, too!
More paleo breakfast ideas
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2022).
PRINTER-FRIENDLY RECIPE CARD
Mexican Breakfast Casserole
Ingredients
- 1 tablespoon avocado oil
- 1 small onion diced
- 1 red bell pepper diced
- 1 poblano pepper diced
- 1½ teaspoons Diamond Crystal kosher salt divided
- 3 garlic cloves minced
- 1 pound Mexican chorizo
- 3 cups shredded white sweet potato Hannah variety
- 1½ cups roasted tomatillo salsa
- 12 large eggs
- ¼ cup coconut milk or your favorite non-dairy milk
- ¼ cup nutritional yeast
- 1 teaspoon dried oregano
- ¼ teaspoon Freshly ground black pepper
- 2 Hass avocado optional topping
- ¼ cup sliced scallions optional topping
Instructions
- Heat oven to 400°F with the rack in the middle. While the oven is warming up, heat a large 12-inch skillet over medium heat. Swirl in the avocado oil when the pan is hot.
- Add the onion, bell pepper, and poblano pepper. Sprinkle ½ teaspoon kosher salt on the vegetables and cook for about 5 minutes, stirring frequently until slightly softened.
- Throw in the minced garlic and sauté until fragrant, about 30 seconds.
- Dump in the chorizo and use a spatula to break it up. Cook, stirring frequently, until the chorizo is nicely browned, about 5 minutes.
- Take the pan off the heat and mix in the grated sweet potatoes and salsa. Stir to combine and set aside to cool slightly.
- In a large bowl, whisk together the eggs, milk, nutritional yeast, oregano, 1 teaspoon kosher salt, and ¼ teaspoon black pepper.
- Grease a 9-inch x 13-inch casserole pan with avocado oil spray. Transfer the cooked chorizo and vegetables to the pan and spread the contents evenly.
- Pour the egg mixture on top.
- Pop it in the oven and bake for 30 to 40 minutes, rotating the tray at the halfway point. The casserole is finished when the top is golden and a toothpick comes out clean when inserted in the middle.
- Take the casserole out and leave it to cool for 5 to 10 minutes. Then, slice it up and top with sliced avocado and scallions in desired!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is excellent
This an excellent recipe
First of all this is the first time I’ve actually cooked for myself since my husband passed away in July, I needed something healthy to keep in the fridge and last me through the week. I had one disaster after another dropping, spilling, etc. I was ready to give up, when it all came together. The dish came out of the oven looking exactly like your picture and tasted fabulous!!!
Cudos to you for inspiring me. Thank you for your great emails!
Thank you Sandra!
This recipe is easy to make and delicious! It has the perfect amount of kick and is hearty enough to be a meal all by itself, although it would be great with a salad too. It also reheats exceptionally well in the microwave. This is going into regular rotation at my house. Thank you, Michelle, for another winner!
Favorite breakfast bake!!
I’m assuming you could adapt this to put in muffin cups. How might you adjust the cook time?
I haven’t tried it yet! Maybe bake for only 20 minutes?
If I make this the night before, can I put it in the fridge overnight and bake it in the morning? Or do you have to bake it the night before, then reheat in the morning?
I would make the filling the night before and chill it in the fridge. In the morning, I would add the egg mixture and bake it.